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Scrapple Recipes Buckwheat Flour

Scrapple Recipes Buckwheat Flour


  • 2 cups lean pork, diced
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon sage
  • 1/8 teaspoon marjoram
  • 1/2 teaspoon black pepper
  • 2 cups cornmeal
  • 2 cups whole-wheat flour


  1. Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until
    pork is tender, about 15 minutes.
  2. Drain, reserving 3-quarts cooking liquid.
  3. Grind meat fine; bring reserved liquid to a boil.
  4. Add sage, marjoram and black pepper.
  5. Gradually stir cornmeal and then flour into the boiling broth.
  6. Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently.
  7. Pour into 2 loaf pans; chill until firm.
  8. To serve, slice and fry until brown.
Scrapple Recipes Buckwheat Flour
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